Thanksgiving is less than a week away, and there are tons of fresh cranberries in the stores. Up until a week ago, I had never purchased fresh cranberries before. I was walking through our local grocery store, and I stopped in front of some bags of cranberries. I put two bags in my basket and came home and started making things with them.
So far I have made three different kinds of scones, muffins, and this sauce. I have used them chopped as well as whole. They are not only beautiful, but are really delicious in everything I have made so far. I do find that if I do not add enough sugar, their bitterness will show through.
I have been drawn to the vibrant, creative, brilliant color cranberry, most of my life. About a year ago, I even tested this color on one of the walls in our dining room. The color swatch was stunning, but on the wall it was a bit too much for the room.
This recipe is adapted from the Cranberry Sauce recipe in the November 2009 issue of Saveur Magazine. I hope you make this gorgeous sauce and allow it to grace your everyday, and holiday table.
|Spiced Cranberry Sauce|
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